House Shank Curry

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House Shank Curry
March 29, 2021
by
in Courses, Jaipur Spice Mix, Lamb

House Shank Curry

Tender, fall-off-the-bone lamb shanks braised in a spiced gravy. A refreshing mint and avocado purée complement the distinct flavours of this dish. Take a bite with a roti for a delicious burst of flavours.

Serving

4 People

Prep Time

30 Mins

Cook Time

2 hours

Equipment

  • Roasting pan
  • Mixing bowl
  • Blender
  • Aluminum foil
  • Serving dish

Ingredients

For the marinade:

  • 1 tablespoon Jaipur mix or any spice mix
  • 1 teaspoon ginger paste
  • 1 teaspoon garlic paste
  • 4 tablespoons of yoghurt

For the lamb shanks:

  • Olive oil
  • Red onion, diced
  • 1 teaspoon garlic paste
  • 1 teaspoon ginger paste
  • 1 tablespoon Jaipur mix or any spice mix
  • 300ml stock
  • 1 can tomatoes
  • 1/1 can coconut cream
  • Coriander, leaves separated from the stem, and the stem chopped finely.

For the avocado and mint purée:

  • 1 avocado
  • Mint
  • Coriander
  • Juice of 1/2 lemon
  • Salt
  • Cumin

Instructions

  • 1 Make the marinade. Combine ingredients, mix, and rub it all over the lamb shanks. Marinate for a few hours or ideally, overnight.
  • 2 Cook the lamb shanks. Add olive oil to a roasting pan. Add the onion and cook it until it softens. Add garlic and ginger, and mix. Add spice mix and give it a good stir. Next, add the lamb shanks. Turn up the heat and cook the lamb shanks until they get a nice colour. Make sure to keep moving the lamb shanks around so that they do not stick to the pan and the onions do not burn. When the shanks have a nice colour, add the stock, tomatoes, and coconut cream. Bring to the boil. Add the coriander stems. Once the dish is up to temperature, cover the pan with foil and turn off the heat.
  • 3 Braise the lamb shanks. Preheat the oven to 150. Transfer the lamb shanks to the oven and cook for an hour and a half. When done, check the sauce. If needed, heat the sauce for a bit to reduce and thicken the sauce.
  • 4 Make the avocado and mint purée. Add the avocado, mint, coriander, and lemon juice to the blender. Add salt and cumin to taste. Purée until smooth.
  • 5 Warm the roti. Place the roti on the stovetop and warm it up until it gets a nice char. Chop into pieces.
  • 6 Serving suggestion. Add a lamb shank to a serving dish. Pour over some of the sauce. Add the roti to the side. Serve with the avocado and mint purée. Enjoy.

Recipe Notes

Did you make this recipe?

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook, and Twitter! Hashtag them #jaimeimbusch

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